1. trim excess skin and fat from chicken thigh, leaving enough skin to cover meat. use a sharp knife to separate the meat completely from the bone and discard bone. cut three slashes into the skin diagonally being careful not to cut into the meat. tuck the meat under the skin and arrange thighs on broiling pan. squish them a bit to get even thickness.

2. season chicken thighs with salt and pepper.

3. position the broiling pan under the broiler (we use our toaster oven/broiler for this purpose).

4. broil until skin is crisp and golden brown and the thickest parts of the thighs read around 175ish (maybe a little less) with an instant read thermometer. About 20 minutes.

5. while the chicken is cooking, combine the wheat free soy sauce, sucanat, ginger and garlic in a small sauce pan. stir together the mirin and cornstarch in a small bowl until all the lumps are gone. Stir mirin mixture into the saucepan. Bring sauce to a boil over med/high heat, stirring occasionally. reduce heat to low and simmer, stirring occasionally, until the sauce has reduced to about 1/3 cup and has a syrupy consistency.

i picked up a bottle of mirin today to make this recipe for dinner and found that my mirin contains “fermented wheat protien”. is this an acceptable form of wheat? do you use a special brand of mirin that doesn’t contain wheat protiens?

the same problem arose when i bought cooking sake for the curried chicken rolls. wheat is listed as the third ingredient. is it just my brand of sake? if so, what brand should i be looking for?